Elegant Seafood Chowder

READY IN: 25hrs 30mins
Recipe by Diana Adcock

The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time.

Top Review by info5534

easy to make. Better with a seafood stock than a chicken stock.

Ingredients Nutrition


  1. Melt the butter in a large saucepan over medium high heat.
  2. Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
  3. Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
  4. Bring to a boil, stirring often and break up the tomatoes.
  5. Place the whole snapper on top.
  6. Cover, reduce heat and simmer for 45 minutes.
  7. Stir occasionally, being careful not to break up the fish.
  8. Remove from heat.
  9. Chill in fridge for 1 day.
  10. Reheat, remove snapper and bay leaf from the chowder.
  11. Discard the bay leaf and the heads, bones and skin.
  12. Return the fish pieces to the chowder and place the chowder over medium heat.
  13. Stir frequently until the chowder is piping hot.
  14. Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
  15. Just 10 minutes before serving stir the fillets into the hot chowder.
  16. Cover and reduce to medium low heat and simmer for 5 minutes.
  17. Scrub mussels and clams.
  18. Stir in the shrimp and place mussels and clams on top.
  19. cover and continue to simmer just until the mussels and clams open.
  20. This should take around 5 minutes.
  21. Discard any clams or mussels that have not opened.
  22. Ladle into bowls, garnish with dill and serve.

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